Food Shock: The Truth About What We Put On Our Plate ... And What We Can Do To Change It
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Everyone wants to eat fresh, clean, nutrient-rich food. The more sophisticated of us want our food ethically produced as well. But the vast majority of food in Australia is mass-produced in an industrialised system and the results are not as palatable as the everyday shopper might imagine.
women gave up their careers as nurses and teachers after they had children. It was the norm of the day, reinforced by the distance to the workplace. Today, out of necessity, many mothers stay working in these professions in rural areas despite long travelling distances, poor childcare options and the expectation that they will continue to be the housekeeper, bookkeeper and a farm labourer at the same time. Negative images of farming—actual or perceived—don’t necessarily engender compassion or
of its folate and 54 per cent of its carotene after eight days stored at fridge temperature. Meat these days is vacuum-packed or packaged in modified atmospheric packs—plenty of plastic either way. These methods take out the oxygen, in which bacteria can breed, and replace it with carbon dioxide and nitrogen. Stored this way, lamb can be kept for 112 days and beef mince for 44 days. That is considerably longer than a piece of untreated, fresh meat would last in the kitchen fridge. The gas
obesity problem resulting from a diet of Western-style takeaway food. Japan, along with other developed nations, is struggling with an increasing number of overweight and obese people. Research has shown that people who eat soy and fish—both traditional Japanese foods—have a lower body mass index, and lower blood pressure and cholesterol levels. Likewise, traditional Vietnamese fast food is far healthier than its Western counterpart and just as popular in Vietnam. Banh mi—the traditional
according to the Australian government, it was all good. In time, the industry did recover from the reforms and developed a specialised export trade to Asia. Today in Australia there are only 682 piggeries. But most are super-sized. This was all apparently desirable—not necessarily for the farmers, or probably even the consumer, but for the government so we could meet our free-trade obligations. Fifteen years down the track, reforms to the industry have, arguably, made it more profitable for
must work with the environment not against it. So remove the cattle and farm the kangaroo instead. This is all good in theory. Kangaroos were an important and reliable source of food for Aboriginal people before the Europeans settled in Australia. Kangaroo meat is lean and nutritious. It would be an efficient use of an abundant resource. The soft-footed kangaroo is gentle on the environment. Kangaroos, unlike cattle, do not produce methane gas that destroys the ozone layer and contributes to